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High-efficiency tea-acquisition temperature-controlled tea stir-frying machine

A high-efficiency technology for frying tea machines, which is applied in the field of temperature-controllable tea frying machines. It can solve the problems of affecting the tea output efficiency of the tea frying machine and easy accumulation of tea leaves, so as to save maintenance costs in the later stage, avoid excessive lifting, and improve work efficiency effect

Inactive Publication Date: 2019-06-25
谷约飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that tea leaves are easy to accumulate on the sieve plate, which ultimately affects the tea-making efficiency of the tea-frying machine, the present invention provides a temperature-controllable tea-frying machine that can produce tea efficiently. The stirring device in the tea-frying machine can make the The accumulated tea quickly passes through the sieve tray, thereby improving the tea output efficiency of the tea frying machine

Method used

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  • High-efficiency tea-acquisition temperature-controlled tea stir-frying machine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Such as figure 1 As shown, a high-efficiency temperature-controllable tea frying machine includes an outer furnace body 1, an inner furnace body 2, a tea twister 3 and a heater 4. The outer furnace body 1 is embedded with an inner furnace body 2, and the outer furnace body 2 A tea kneader 3 is provided on one side between the furnace body 1 and the inner furnace body 2, a sieve tray 5 is provided under the tea outlet of the tea kneader 3, and a stirring device is arranged between the tea outlet of the tea kneader 3 and the sieve tray 5 , the stirring device is close to the tea outlet side of the tea kneader 3, a heater 4 is provided on the side opposite to the tea kneader 3 in the inner furnace body 2, the heater 4 is connected with a temperature sensor, and a temperature display is arranged on the temperature sensor 6. Both the top of the outer furnace body 1 and the inner furnace body 2 are provided with mesh vents, and the bottom surface of the inner furnace body 2 i...

Embodiment 2

[0032] Such as figure 2 and image 3 As shown, the stirring part 8 is a hollow cylinder, the inner surface of the hollow cylinder is uniformly provided with a plurality of grooves 9 along the axial direction, and the outer surface of the rotating rod 7 is provided with a plurality of protrusions 10 corresponding to the grooves 9 There is a slit 11 on one side of the stirring part 8, the stirring part 8 is made of rubber material, the inner diameter of the hollow cylinder is smaller than the outer diameter of the rotating rod 7, and a plurality of break-up structures are uniformly arranged on the outside of the stirring part 8.

[0033] The dispersing structure is a triangular prism 12, one bottom surface of the triangular prism 12 is fixed on the outside of the hollow cylinder, the distance between the other bottom surface of the triangular prism 12 and the sieve tray is 0.1-1 mm, and one edge of the triangular prism 12 faces the stirring part 8 In the direction of rotation,...

Embodiment 3

[0037] Such as Figure 4 As shown, the breaking structure includes a first breaking plate 13 and a second breaking plate 14 with the same width as the stirring part 8, and one end of the first breaking plate 13 is fixedly connected to the outside of the stirring part 8 and connected to the stirring part 8. 8 The tangent at the joint is vertical, the other end of the first breaking plate 13 is connected to one end of the second breaking plate 14, and the angle formed by the first breaking plate 13 and the second breaking plate 14 is rotated towards the stirring part 8 direction, the angle between the first breaking plate 13 and the second breaking plate 14 is 90°, and the distance between the second breaking plate 14 and the sieve tray is 0.1-1mm.

[0038] The structural setting of the first breaking plate 13 and the second breaking plate 14 can make the tea leaves on the sieve tray 5 be turned up more fully, and then pass through the sieve tray 5 better again, and will not be ...

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Abstract

The invention relates to a high-efficiency tea-acquisition temperature-controlled tea stir-frying machine, which comprises an outer furnace body, an inner furnace body, a tea rolling device and a heater, the tea rolling device is arranged on one side between the outer furnace body and the inner furnace body, a sieve tray is arranged under a tea outlet of the tea rolling device, a stirring device is arranged between the tea outlet of the tea rolling device and the sieve tray, the heater is arranged on the opposite side of the inner furnace body and the tea rolling device, the heater is connected with a temperature sensor, the temperature sensor is provided with a temperature display device, the outer furnace body and the inner furnace body are provided with a mesh venting opening, and the bottom surface of the inner furnace body is a wave-shaped bottom surface. The setting of the stirring device on the sieve tray can make the tea leaves that are not on the bottom of the inner furnace body and stay on the sieve tray to be changed after being stirred, the tea leaves are more easily dropped to the bottom of the inner furnace body, and obstruction of the tea leaves on the sieve tray canbe prevented, and the working efficiency of the tea stir-frying machine and the taste of the final tea can be improved.

Description

technical field [0001] The invention relates to the technical field of food processing machinery and equipment, in particular to a temperature-controllable tea frying machine for efficiently producing tea. Background technique [0002] Tea is an important agricultural product in my country, which is made by frying the young leaves of tea trees. Today's tea has manual frying and mechanical frying. The quality of hand-fried tea is good, but the efficiency is low. In mechanical frying equipment, the following processes need to go through: 1. Stirring: to promote the water to continue to flow from the edge of the leaf. The pores and the stomata at the bottom of the leaf diverge until every part of the cells of the leaf disappears; 2. Finishing: use high temperature to kill the leaf cells and stop the fermentation; , Knead the leaf cells and knead them into a curled shape. If you don’t knead the leaf cells, the ingredients of the tea are not easy to brew and not easy to preserve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
Inventor 谷约飞
Owner 谷约飞
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